This is a print preview of "Oatmeal Cookie Drops With Milk Chocolate And Almonds" recipe.

Oatmeal Cookie Drops With Milk Chocolate And Almonds Recipe
by Global Cookbook

Oatmeal Cookie Drops With Milk Chocolate And Almonds
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  Servings: 12

Ingredients

  • 2 x Hershey's lowfat milk chocolate with
  •     Almonds
  •     Chocolate bars (7 ounce. each)
  • 3/4 c. Butter or possibly margarine softened
  • 1/2 c. Packed light brown sugar
  • 1/2 c. Granulated sugar
  • 3 Tbsp. Light corn syrup
  • 2 x Large eggs
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond extract
  • 2 1/4 c. All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 1/2 c. Old-fashioned oats
  •     Or possibly quick-cooking rolled oats
  • 1/2 c. Toasted minced almonds*

Directions

  1. Heat oven to 350F. Cut chocolate into approximately 1/2-inch pcs. In large bowl, beat butter, brown sugar and granulated sugar till well blended. Add in corn syrup, Large eggs, vanilla and almond extracts; beat well. Stir together flour, baking soda and salt; add in to butter mix, beating till well blended. Stir in oats, chocolate and almonds, if you like. Drop by heaping tsp. onto ungreased cookie sheet. Bake 9 to 11 min or possibly till edges begin to brown and cookie is set. Cold slightly. Remove from cookie sheet to wire rack. Cold completely. About 4 dozen cookies.
  2. To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 min, stirring occasionally, till light golden; cold.